Pear and blue cheese salad with poached chicken

Recipes / Meat

This recipe features protein, green vegetables and a fruit making it great for anyone looking for a light healthy meal.

Recipe «Pear and blue cheese salad with poached chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4x 200g chicken breasts, 6 sprigs thyme, 6 black peppercorns, 2 cloves garlic, bruised, 1 lemon, zest peeled into strips , 750ml Massel chicken style liquid stock, 1 tbsp finely grated red onion, 1/2 lemon, juiced , 2 tbsp thyme leaves, 2 tbsp caster sugar, 60ml olive oil, 80g baby rocket, 2 small corella or packham pears, halved lengthwise, cored, thinly sliced, 100g blue cheese, crumbled, 70g walnuts, roasted, roughly chopped.

Ingredients:

  • 4x 200g chicken breasts 
  • 6 sprigs thyme 
  • 6 black peppercorns 
  • 2 cloves garlic, bruised 
  • 1 lemon, zest peeled into strips 
  • 750ml Massel chicken style liquid stock 
  • 1 tbsp finely grated red onion 
  • 1/2 lemon, juiced 
  • 2 tbsp thyme leaves 
  • 2 tbsp caster sugar 
  • 60ml olive oil 
  • 80g baby rocket 
  • 2 small corella or packham pears, halved lengthwise, cored, thinly sliced 
  • 100g blue cheese, crumbled 
  • 70g walnuts, roasted, roughly chopped 

Instructions

  1. To poach chicken, place chicken in a large, deep frying pan. Add thyme, peppercorns, garlic, lemon zest and stock, then bring to the boil over medium–high heat. Reduce heat to medium, cover with a round of baking paper, then simmer gently for 5 minutes. Turn chicken over, cover, then cook for a further 8 minutes or until just cooked through. Remove pan from heat. Stand chicken for 5 minutes in poaching liquid.
  2. Meanwhile, to make salad dressing, whisk onion, lemon juice, thyme, sugar and oil in a small bowl until combined, then season with salt and pepper. Makes 125ml (1/2 cup).
  3. To make salad, place rocket, pears, cheese and walnuts in a large bowl. Season, but do not toss yet.
  4. Using a slotted spoon, remove chicken from poaching liquid, then drain on paper towel. Using your hands, shred chicken into large strips (take care as it will be hot) or slice.
  5. Add chicken to salad, drizzle with dressing, then toss gently to combine. Divide salad among bowls to serve.